Hubert Burda Media

Say yes to warming winter dishes

Winter in the 852 may not mean snow, but bowls heaped with noodles and full of broth are an any-time essential.

OK, it’s hardly the Arctic outside, but we’re already looking forward to a hot bowl of slippery noodles and steaming broth this winter. We’ve rounded up a few of our favourite Hong Kong spots so you can enjoy slurping the best in town with zero effort.

Back to Bangkok with Samsen

From Chef Adam Cliff and his partner Bella Kong comes easy, authentic Thai fare. At their Wan Chai digs, wagyu beef boat noodles come drenched in a rich, dark broth seasoned with a soft touch of spice – amp up the heat with the table-side chilli if you like things extra fiery and load up on sides including fried marinated pork collar and crispy fish skins for an extra dose of deliciousness. Not in the mood for beef? Try out the Thai omelette of crab and spring onions, or glass noodles stir-fried with fermented tofu.

Love noodles? It’s in the DNA

The folks behind Dragon Noodle Academy – that’s DNA for the uninitiated – have given traditional Hong Kong dishes a modern rework, focusing on contemporary presentation of authentic, tasty Chinese cuisine. Choose from four types of noodles, lobster offered a trio of ways (lobster claw; lobster tail meat wontons; or grilled lobster tail) and a seriously tasty dim sum selection served with an emphasis on bold presentation.

Guilt-free goodness at Pho Bar

Take a break from carbs and jump straight into a bowl of Pho Bar’s signature zucchini noodles – a healthy-yet-delicious alternative to the standard pho fare. The menu here is simple: pick a noodle – there are three types on offer – add your extras and dig in. The glistening broth (cooked overnight for extra depth) is flavourful and fragrant and sits perfectly alongside thin slices of filet mignon, tasty brisket and beefy meatballs. Add fries and chicken wings if you’re feeling less virtuous.